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    Source of Recipe


    1 pound red potatoes, cut into fourths
    1 cup baby-cut carrots
    3-pound beef boneless chuck roast
    3 T Dijon mustard
    2 T chopped fresh or 1 1/2 t. dried rosemary leaves, crumbled
    1 t chopped fresh or 1/2 t. dried thyme leaves
    1 t salt
    1/2 t pepper
    1 small onion, finely chopped (1/4 cup)
    1 1/2 cups beef broth

    Arrange potatoes and carrots around outer edge in 4- to 5-quart
    slow cooker.

    Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and
    pepper; spread evenly over beef. Place beef in slow cooker (it
    will overlap vegetables slightly).

    Sprinkle onion over beef. Pour broth evenly over beef and vegetables.
    Cover and cook on low heat setting 8 to 9 hours or until beef and
    vegetables are tender.

    Remove beef and vegetables from slow cooker with slotted spoon.
    Slice beef.

    Thicken the beef juices with 2 tablespoons cornstarch mixed with
    1/4 cup cold water. Shake the mixture in a covered container and
    reheat it with the beef juices in a saucepan on the stove until

    To serve, spoon beef juices from slow cooker over beef and vegetables.
    6 to 8 servings.




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